Hoagie Casserole Food

REAL ITALIAN HOAGIE

Steps:

• Slice the rolls, but not all the way through.
• Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
• Remove some of the bread from the center of each half of roll.(if desired)
• Drizzle a little of the olive oil mixture on the bread.
• Place first the meats, then the cheese in layers.
• Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

MEATBALL SUB CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
• Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.
• Bake casserole until cheese has melted, 20 to 25 minutes.

ITALIAN BEEF HOAGIES

Steps:

• Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

MEATBALL HOAGIES

Steps:

• In 2-quart saucepan, heat tomato pasta sauce and meatballs over medium heat 15 minutes, stirring occasionally, until thoroughly heated.
• Place each bun on serving plate. Fill each with up to 6 meatballs. Sprinkle with 1/4 cup cheese.

HAMBURGER HOAGIES

Steps:

• In a large bowl, combine beef and seasoned salt. Shape into four 7x2-1/2-in. oval-shaped patties. , In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear. , Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping.

HOAGIE ROLLS

Steps:

• In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
• Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• Place in a greased bowl turning once to grease the top.
• Cover and let rise 45 minutes.
• Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
• Shape into an oval.
• Place 2 inches apart on a greased baking sheets.
• With scissors cut a 1/4-inch slash across the top of each.
• Cover and let rise 20 minutes.
• Bake at 400° for 13-18 minutes until golden brown.
• Remove to wire racks to cool.

CHILI DOG CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
• Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

HOAGIE CASSEROLE

Steps:

• Layer one can of crescent rolls in a 9x13" pan and pinch together the cuts.
• Layer ham, provolone, drained red pepper, salami, swiss & pepperoni.
• Mix eggs and parmesan together and pour half the mixture over pepperoni.
• Layer one can of crescent rolls on top and pinch together the cuts.
• Pour the remaining egg mixture over the top.
• Bake for 50 minutes on 350° or until golden brown.

HOAGIE BAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9x13 inch baking dish with cooking spray.
• Cover bottom of baking dish with 1 package Pizza dough.
• Layer with salami, ham, and pepperoni.
• Cover meat with a layer of Provolone cheese and Mozzarella cheese.
• Top with second package of pizza dough.
• Brush with Italian salad dressing.
• Bake, uncovered, in the preheated oven for 25 minutes.
• Sprinkle with Parmesan cheese and bake 5- 10 more minutes.
• As an OPTION (after baking for 25 minutes)-- I have added pepperoni and cheese to the top and baked 10- 15 minutes until the cheese was melted.
• Also as an option-- I have added veggies to the inside (Onions, Peppers and Mushrooms)!

PIZZA HOAGIES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. , To use frozen hoagies: Place foil wrapped hoagies on baking sheets. Bake at 375° for 60-70 minutes or until heated through.

SAUCY CHEESE STEAK HOAGIES

Steps:

• Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
• In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
• To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
• Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

CUBED STEAK HOAGIES

Steps:

• Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.
• Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.
• Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade.
• Marinate the cubed steaks in the refrigerator for 30 minutes or longer.
• Slice the peppers and onion into 1/4 inch thick slices. Saute together with the oil until tender.
• Combine the mayonnasie and parmesan cheese to use as a spread.
• Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium. Brush with marinade during grilling.
• Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.

CHEESE STEAK HOAGIE CASSEROLE

Steps:

• Brown the sirloin in 2 Tbsp. of the butter in large skillet (leave pink in center). Remove from pan and set aside.
• Add remainder of butter, chopped onion, and mushrooms. Saute till tender. Add rice, consommé, water, salt and pepper and bring to boil. Pour into a 2 qt. casserole dish and add the beef.
• Cook covered at 350 degrees F for 30 minutes. Sprinkle with the Kraft Cheese and return to the oven till melted. Serve.